Add 1 cup of water and pressure cook for 3-4 whistles. Once pressure releases, add the coconut paste.

Mix well, simmer for 10mins and allow it to boil till oil seperates. Adjust salt at this stage. While switching off, garnish with chopped coriander leaves.

Serve with hot steamed rice. Give atleast an hour of resting time. Enjoy it with rice for lunch and use the leftover with rotis for dinner, tastes best :)

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My Notes:
You can even add ginger garlic paste instead of chopped ginger and garlic.
Adjust spice level to your taste, the above recipe is just medium spicy as it suits our family.
The color of the curry depends purely on the red chilli variety used.